Grilled Peanut Chicken on Cucumber SaladDeveloped for HarvestLand Chicken Makes 4 servings |  |
| 1 package (about 1-1/4 pounds) HarvestLand Boneless, Skinless Chicken Breasts 1/2 cup purchased peanut sauce 1 medium English cucumber, unpeeled, 1/2 cup chopped cilantro 2 green onions, thinly sliced 2 tablespoons seasoned rice vinegar 1/4 cup chopped roasted salted peanuts 1. To speed cook time, flatten chicken breasts to 3/4-inch thickness with mallet or palm of hand 2 Lightly coat chicken breasts with about 6 tablespoons of the peanut sauce. 4. Preheat grill to medium-high heat (or heat 2 teaspoons canola oil in a skillet over medium-high heat). Cook chicken 4-5 minutes on both sides or until internal temperature is 170ºF. 3. While chicken is cooking, thinly slice or shred cucumber with a grater. Add cilantro, green onion and rice vinegar. Using a slotted spoon, divide cucumbers between 4 serving plates. Slice chicken or place whole over cucumber salad. Drizzle 1 teaspoon peanut sauce over chicken and sprinkle with chopped peanuts. Cals 280; Fat 9gr; Sat Fat 1.5g; Chol 100mg; Protein 34g; Carb 15g; Fiber 2gr; Sodium 970mg. |